Monthly Archives: October 2013

Hekka

Standard

To this day, I still get excited when my mom pulls out the wok.  When the wok comes out, I know to expect something good for dinner.  My favorite thing she would make (and still makes when I come home) was Hekka.  Hekka is a Japanese Hawaiian stir fry.  Mom used to make it with strips of steak.  Now she veganizes it for me.  We  just nix the steak and feast on the awesome veggies.  I add portobello mushrooms to help mimic the meatiness.  So here is how to make the best stir fry (and one of my favorite meals) in the world. And psst, don’t tell anyone but it is REALLY healthy!

Hekka:

  • Broccoli
  • Napa Cabbage (cut into strips)
  • Matchstick Carrots
  • Shitaki Mushrooms
  • Portobello Mushrooms (cut in strips like steak)
  • Spinach
  • Bamboo Shoots
  • Water Chestnuts
  • Shōyu or Tamari
  • Corn Starch

In a wok with oil stir fry veggies.  Add broccoli and spinach last, so they don’t over cook.  When thickening and to season, make a slurry of  Shōyu or Tamari with the cornstarch in order to add to stir fry.

Serve over Steamed Jasmine Rice.  Asian Cucumber Salad makes a great starter to this meal.